Portobello Pizza with Tempeh Sausage

Mini portobello pizza bites filled with marinara sauce, sautéed tempeh, and fresh herbs for a wholesome vegan and gluten-free snack. Made in under 30 minutes!

I’ve been having a hard time getting Eden to eat recently. Inherited from both her parents, that kid has one crazy sweet tooth. I foolishly put a bag of tangerines in a bowl on the middle of the table and whenever I try to feed her lunch or dinner, she just points at the bag and makes her noise that means “I want that and I will keep spitting out this tempeh until you give me some”.

Foods that she used to love – tofu, beans, potatoes – she now empties out onto her bib stubbornly waiting for something sweeter. We spend a lot of time these days playing “who’s more stubborn” which is not fun for either of us.

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So I started thinking about foods that kids just can’t say no to and top on that list was PIZZA. Not only is it loved by nearly every kid, pizza is also the perfect way to disguise healthy foods. So I made these for dinner: baby portobellos for the crust, filled with homemade pizza sauce (that means no high fructose corn syrup or preservatives), seasoned tempeh, and vegan cheese.

Eden ate it up, finally forgetting about the tangerines sitting near, and I took a big sigh of relief watching her shovel those good proteins and vegetables into her mouth.

Start by making the tempeh sausage. Place crumbled tempeh in a sauce pan and add just water so that it just covers the tempeh (about 1/3 cup). Bring to a boil. Reduce tempeh to a simmer and simmer for about 15 minutes until water has evaporated.

In a separate skillet heat oil. Add cooked tempeh and remaining ingredients to saucepan, stirring to coat the tempeh. Sauté for about 5 minutes, until tempeh is slightly cooked. Set aside.

Preheat the oven to 400F.

Wash and hollow out the mushrooms. Dry and lie face down on a parchment lined baking sheet. Fill 3/4 of the way full with pizza sauce. Add tempeh sausage, mounding the top. Cover with cheese and bake for 10-12 minutes, until cheese is melted and mushroom is cooked all the way through.

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Comments

i’m eager to try tempeh again,the first time i cooked it, i didn’t know that i was supposed to boil it and me and my husband almost died while eating it. I hope he will try it again when i cook it correctly.

We always had something we referred to as the “no thank you helping.” They had to try, just a teaspoonful, and if they did not like it, when asked for more they could reply “no thank you.” If they liked it they ate more of it.

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